Stuffed Duckling Recipe

I enjoy experimenting in the kitchen. I started with a basic bread stuffing, then began adding different things from my cupboard. This is the recipe I came up with. The stuffing disappears long before the bird is gone!

Sprinkle duck cavity with remaining salt. Lightly stuff bread mixture into duck. Place breast side up on a rack in shallow roasting pan. Prick skin well with a fork.

Bake, uncovered, at 350° for 1-3/4 to 2 hours or until a meat thermometer reads 180° for duck and 165° for stuffing. Drain fat as it accumulates during roasting. Cover duck with foil and let stand for 20 minutes before removing stuffing and carving.Yield: 4 servings.

Originally published as Stuffed Duckling in Country
December/January 1999, p51

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"This is the 2nd year in a row I made this recipe for Christmas dinner. It has to be the best stuffing I have ever tasted. It goes really well with the duck. My husband begged for this to be made again this year. I only changed the pecans to pine nuts (because that's what I had on hand) and used golden raisins. I highly recommend this recipe."